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Chicken Filets with Lemon and Capers

November 17, 2016

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Capers are an ingredient that I always, always have either in my larder or in the refrigerator. I just adore their tangy flavour and the flavour boost they give to dishes that they are used in! I had never ever heard of them prior to moving over here to the UK.

Mind you I hadn't discovered pizza until my late teens, nor Chinese food! I had a really limited experience with food when I was growing up. It was all simple but good. Nothing fancy smancy, and I guess I carried that somewhat into my adulthood . . . with a few new discoveries along the way, of course!

Capers are the small flower buds of a Mediterranean shrub called Capparis . They are picked by hand which means they can be fairly pricey but they're a versatile store cupboard ingredient, and are good for adding a distinctive sour/salty flavour to many savoury dishes. Also a little goes a long, long way flavour wise, so they are not a bad investment as they will keep virtually forever in the refrigerator so long as you keep the berries submerged in the pickling liquid if you have bought the pickled ones and salt is a natural preservative so the salted ones keep virtually forever as well.

Really small, peppercorn-sized capers, called 'nonpareille' are available, but the slightly larger ones are more common. Capers are preserved a number of ways - either in salt, wine vinegar, brine or olive oil. The brine-pickled type has the sharpest flavour and is slightly less versatile than the salted type. For a more sophisticated caper flavour, you can try the elegantly stemmed caper berries, which are a little milder and sweeter than the standard type. I have a bottle of those in the larder, which I have yet to use.

I have become so fond of them that I could eat them all on their own, like a pickle . . . it is handy to note that if you can't get capers, sour gerkins make a great substitute.

They go really well with mild flavoured proteins such as chicken and mild flavoured fish . . . and they are great in tartar sauce! They actually help to bring out the best in these things . . . and when you mix them with lemon, it's a combination that just goes WOWSA in your mouth!

This dish here today is one of my absolute all time favourite chicken dishes. I could seriously eat it every night of the week . . . well, maybe not every night, but fairly often anyways!

The chicken is so tender in this . . . because it cooks so quickly and that sauce is just to die for. Buttery and lemony . . . with just the right amount of salty piquancy! I just adore this and I think you will too. It's quick and easy and just fancy enough to be considered special . . . special enough for dinner party fare, I do declare!!

Cut
the chicken breasts in half horizontally through the middle so that you
have 8 fillets. Put them in a plastic baggie, one at a time and pound
lightly to 1/4 inch thickness throughout. Season liberally all over
with salt and pepper. Mix together the parmesan cheese and flour.
Dredge the pieces of chicken in this until well coated. Set aside.

Heat
a swirl of olive oil in a large pan over medium high heat. Once it is
hot add the chicken and brown well on each side. (About 3 minutes per
side. Don't overcook) Remove to a plate and then keep warm in a low
oven.

Add
1 TBS of the butter to the pan. Reduce the pan to low heat. Add the
onion and cook, stirring often, until softened, add the garlic and stir
for about 30 seconds until fragrant. Add the chicken stock, sugar,
parsley flakes and lemon juice. Increase the heat and bring to the
boil. Cook until the liquid is reduced by about half. Turn the heat
down to very low. Start whisking in the butter a bit at a time, letting
it melt before adding more. The sauce should form a thick silky
emulsion. Stir in the capers. Taste and adjust seasoning as necessary.

To serve divide drained pasta between plates. Top with chicken pieces and spoon sauce over all. Serve immediately.

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.